Aubergine baba ganousch, vegetarian boulettes with millet and chickpeas
The tender flesh of the aubergine, sliced by hand, with its subtle smoky and mellow notes, is key to the success of this dish. Served with vegetarian millet and chickpea balls, this meal is packed with protein and essential amino acids.
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Ingredients
Portions:
4
200 g
aubergine
100 g
cooked chickpeas
50 g
cooked millet
30 g
red onion, finely chopped
50 g
Greek-style yoghurt
2 tbsp
tahini sauce
1 tbsp
Casa olive oil
1 clove
garlic, minced
0.5 piece
organic yellow lemon, juiced
10 g
fresh coriander, chopped
fine salt
Espelette
ground white pepper
0.5 tsp
smoked paprika
5 g
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C.
- Slice the aubergine in half lengthwise, score the flesh, drizzle with 1 tbsp Casa olive oil, and roast for 30 minutes until tender. Scoop out the flesh and mash it.
- In a bowl, combine the cooked chickpeas, cooked millet, 30 g red onion, minced garlic, 10 g fresh coriander, and season with fine salt, Espelette, and ground white pepper. Form into small balls.
- In a pan, heat a little Casa olive oil and fry the millet and chickpea balls until golden brown, about 5 minutes.
- Mix the mashed aubergine with 50 g Greek-style yoghurt, 2 tbsp tahini sauce, 0.5 piece lemon juice, and 0.5 tsp smoked paprika. Adjust seasoning with fine salt and ground white pepper.
- Serve the baba ganousch topped with fresh mint alongside the vegetarian millet and chickpea balls.